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If you see these tiny green peppers in the supermarket in the UK, (I know you can buy them in Waitrose), you may think, err, what do I do with these and pass them by. So next time you see them, put a bag in your basket. We see them so often here in restaurants and bars, and I cook them at home myself – they are a lovely accompaniment to many dishes, or just on the side with other tapas.

They take no time to prepare and are absolutely delicious. A funny thing though, one in a few dozen is like a chilli pepper so take care! The rest are mild and tangy when cooked – or you can chop them into salads.

Take one bag for 2-4 people

Four or five cloves of garlic, peeled and chopped

Sea salt

Heat some good olive oil in a frying pan – the Spanish deep fry them, but I just move them around in a small amount of oil, so have a go at whatever you prefer.

Throw in the chopped garlic and cook for a minute

Then simply empty the bag of Padron peppers in too, and cook gently for 4 or 5 minutes.

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